Sauce Gribiche

Method3 steps · about 5 min

1. 1

   Step 1: Start with all 4 ready hard-boiled, cooled, peeled eggs. Separate their yolks into a mixing bowl and reserve all the whites for step 2. Mash the yolks with a fork and season with about ½ tsp initial kosher salt and about ½ tsp initial black pepper, following the card route. Mash in 2 tbsp Dijon and 3 tbsp white wine vinegar. Slowly drizzle in all 10 tbsp olive oil (½ cup plus 2 tbsp), whisking with the fork until incorporated.

   Uses 4 ready hard-boiled, cooled, peeled eggs · About ½ tsp initial kosher salt · About ½ tsp initial black pepper · 2 tbsp Dijon mustard · 3 tbsp white wine vinegar · 10 tbsp olive oil (½ cup plus 2 tbsp)

2. 2

   Step 2: Stir 2 tbsp chopped shallots, 2 tbsp drained chopped capers and ¼ cup chopped cornichons into the prepared yolk-oil sauce base. Finely chop all 4 reserved cooked egg whites from the same eggs and fold them into the sauce.

   Uses Prepared yolk, mustard, vinegar and olive-oil sauce · All four reserved hard-boiled egg whites, from the same four eggs · 2 tbsp finely chopped shallots · 2 tbsp drained chopped capers · ¼ cup chopped cornichons, about 6

3. 3

   Step 3: Just before serving, stir the 3 tbsp fresh tarragon and 2 tbsp fresh parsley into the prepared sauce. Taste and add only as much additional salt and pepper as needed, separate from the initial measured seasoning. If making the sauce ahead, cover and refrigerate the base and add the fresh herbs just before serving. The batch makes about 1¾ cups, or 10 condiment portions.

   Uses Prepared egg-white, caper, cornichon and shallot sauce base · 3 tbsp chopped fresh tarragon · 2 tbsp chopped fresh parsley · Additional kosher salt only as needed · Additional black pepper only as needed